What are Silk amino acids Silk Essence?
Silk amino acids Silk Essence (SAAs), also known as Sericin, is a natural water-soluble glycoprotein extracted from raw silk. It is also named Silk Essence. It is an additive in skin and hair care products due to its high serine levels, excellent moisture preservation characteristics, and a protective barrier and silky feel to lotions, soaps, personal lubricants, hair, and skincare products as a water-based additive. Silk amino acids are produced by hydrolyzing (or breaking apart) silk proteins into smaller peptide chains, typically 18 to 19 amino acids in length. It has a lower molecular weight than silk protein powders and moisturizes skin and hair.
Silk amino acids are used to formulate shampoos, conditioners, hair treatments, body wash, body lotions, cleansers, toners, facial moisturizers, mascara, lipstick, and color cosmetics.
Water-soluble mixed amino acids, also called Fibroin-90, whose average molecular weight is about 90, were acquired after the hydrolysis of silk fibroin. White or creamy white powder, or pale yellow transparent liquid, the ninhydrin reaction is positive.
- It has the functions of natural moisturizing and skin nourishing
- Possessing the action of inhibiting melanin production,
- Promoting the regeneration of skin tissue, guard against chapping and chemical damage
- Inhibiting the skin cancer
- Silk protein also includes the function of antioxidant
- Silk protein also owns the role of antioxidant
Silk amino acids Silk Essence has a hair-caring function that depends on the absorbency, absorptivity, film-forming ability, and moisturizing type it received by hair. Compared with other protolysate (collagen, bone collagen, glutin, Etc.), fibroin’s most prominent feature is that the hair quickly absorbs it.
Silk protein contains 18 types of amino acids, over 90 percent of which can be absorbed by the human body. Its percentage of amino acids necessary to the human body reaches more than 17 percent, higher than typical food. Therefore, it is an excellent way of amino acid supplements to add fibroin into the food. Japan began the research of turning silk into food as early as 1983. Like silk cake, biscuits, noodles, soba noodles, jelly glues, ice cream, candies, porridge, drink, soy, and other kinds which contain components of silk, such as mushroom, tea, capsule, tablets, Etc., they have appeared in the market. They are trendy among customers, which become the new generation of healthy food and nourishment in Japan.
|Characters||Creamy White Powder, Easily Dissolving In Water And Has Sweet Taste||Faint Yellow Transparent Liquid, With Sweet Taste|
|Identify||Ninhydrin reaction is positive||Ninhydrin reaction is positive|
|Total Nitrogen (%)||≥15||≥3|
|Drying Shrinkage (%)||≤4|
|Residue on Ignition (%)||≤3||≤1|
|Solid Content (%)||20%|
|Total Content of Glycine, L-Alanine, L-Serine (%)||≥83||≥83|
|Heavy Metal (recorded with pb) /(mg/kg)||≤5||≤1|
|Total Bacterial Count (CFU/g)||≤100||≤1000|
|Coliform (MPN) (entity/100g)||≤30||≤30|
|Pathogenic Bacteria (Salmonella, Shigella, Staphylococcus Aureus)||Not Detectable||Not Detectable|
- 25Kg/Fiber Drum, double plastic bag inside, with carton outside.
- Sample – aluminum foil bag vacuum packing.
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